Simply put, Brunch is the best. Who can resist a morning mimosa with fluffy pancakes on a Saturday morning? @explorecharleston took the time to list a 22 places to enjoy delicious brunch and we made the list! Read all about it on our latest blog post.

Lunch with a view.... This corner table in the back of Cafe Zoetrope is one of our favorite cozy tables with views of Columbus Avenue as well as most of the restaurant.
Do you have a favorite spot you like to sit when you visit Cafe Zoetrope? We'd love to hear what keeps our guests happiest as we know some of our regulars have spots they love to frequent each and every visit.

Hey everyone! Sorry for being MIA for the past week. I have the week off of school for Thanksgiving break, so my family and I are on vacation in Kauai, Hawaii! The food here is SO good, but I have to admit I’m kind of missing my food from back home (cauliflower gnocchi and oatmeal in particular). Here are some #eats from yesterday!
1 and 2: Grilled mahi with rice and black beans from Lilikoi Grill @lilikoibarandgrill
3: Cookies and cream ice cream from Skinny Mike’s @skinnymikeskauai
4: Beef enchiladas with black beans from Mariachi’s @mariachiskauai

We tried a new dim sum place - HL Peninsula Pearl in Burlingame! Some of the dishes we had include baby short ribs, steamed chicken feet in black bean sauce, shrimp dumpling, and Portuguese egg tart! Food was decent. 😊

The last of our holiday orders shipped out today. We really did not think we would be this busy for Thanksgiving but you guys came through real strong.Thank you so much!!! 🙌 Baked over 400 cookies in the last two days alone. We are taking a little break and sometime to rest up for Christmas orders. #hificookies

MONDAY💤I have been pretty busy with a lot of stuff lately but heres one for the GRAM👀. Also a big thank you to my loyal clientele for your continuous support ❤️
( @andrew_libutti )
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To book an appointment with us go to mrbarber.ca or call 780-250-0822. (HERITAGE VALLEY LOCATION)

Oh hey. It’s me! 👋🏼
In my primal state, casually eating a big ball of curly fries the size of my head & sipping my Rodeo margarita. It’s true what they say, everything is bigger in Texas 🤷🏽‍♀️
This picture was taken from the Houston Rodeo back in March & I just though it was about time you guys got a glimpse of me! I occasionally enjoy eating greasy fried food & sipping on some delish slush like margaritas. I graduated from Texas A&M University, whooop!, and now I work as a graphic designer in Houston 👜
I love creating new healthy recipes & putting my design skills to work 😊
Fun fact: I have actually been vegetarian my WHOLE life! 🌱 I love seeing how the vegetarian options everywhere have grown so dramatically these past few years.
Now enough about me! Have a wonderful Tuesday everyone✨

🔴 Spicy Beet Hummus
⏲ Under 5 mins | Serves 4
This twist on regular hummus is SO quick & easy to make that you’ll be in and out of your kitchen in under 5 mins 😜 It’s packed with flavor & many nutrients. I’ve been wanting to put my beet powder to use again but since it’s been too cold for a smoothie, I decided to incorporate it in some hummus. Tastes yummy & looks beautiful!🤩
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Recipe📝
▫️1/2 can Chickpeas
▫️1 tbsp Beet Powder (@wholefoods)
▫️1 tbsp Tahini
▫️1/2 Jalapeño
▫️1 Lime, juiced
▫️1 clove Garlic
▫️3 tbsp Olive Oil
▫️Seasonings - Chili Powder, Cumin, Salt & Pepper
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Blend all the ingredients together in a food processor. It’s that simple!
(I initially blended all the ingredients together with only 2 tbsp of oil & then added in the remaining while it was processing).
Top with hemp seeds & serve with some pita chips 😋
{Recipe video tutorial in story highlights}

🧀 Vegan Mac & Cheese Sauce w/ Sweet Potato Gnocchi
⏲ Under 30 mins | Serves 8
Finally go on board & tried some gnocchi! Unfortunately, I don’t live by a Trader Joe’s but I did find some Sweet Potato Gnocchi @wholefoods so I was super excited to finally try it. Made some vegan mac & cheese sauce to go with it 😊 Hardcore experimented with this recipe & it was pretty delicious, just needed some more salt! Also, I need to master the trick of how to cook the frozen gnocchi so it’s not soggy...any advice?🤷🏽‍♀️
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Deets👇🏼
▫️1 box Frozen Sweet Potato Gnocchi (@365bywholefoods)
▫️1 cup Cauliflower
▫️3/4 cup Butternut Squash
▫️1/4 cup Onion
▫️1/2 cup Cashews
▫️3 cloves Garlic
▫️1/2 Lemon, juiced
▫️1 cup Reserved Water
▫️Seasonings - Chili Powder, Turmeric, Cumin, Salt, Peppa
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To make the sauce, start off by boiling some water in a pot & adding in the cauliflower, butternut squash, onion, & cashews. Cover & let it simmer for 15 mins. (Tip: it’s okay to use the cauliflower stems so there’s no waste! It’s going to all get blended anyways 😊)
Once the veggies at soft, transfer to a food processor, reserving 1 cup of the liquid. In the food processor, add in the garlic, lemon juice, reserved water, & the seasonings. Blend until creamy. Let it sit for a few mins while you cook the gnocchi.
In the same pot, boil some more water & add in the frozen gnocchi. Once they float to the top (after roughly 1 mins), strain in a colander. To make it less “soggy”, add some avocado oil to the empty pot & cook the gnocchi for a few mins so it can firm up.
Serve the gnocchi with the mac & cheese sauce poured over. Top with red crushed pepper, vegan parmesan cheese, & zesty sprouts.
{Recipe video tutorial in story highlights}

🍳 Sweet Potato & Veggies Frittata
⏲ 10 min Prep Time | Serves 3-4
Quick, overnight prepared frittata to start off the week right! Super easy & takes very little time to prepare. I cut up the veggies last night & all I had to do this morning was throw it onto a skillet & add in some eggs. This sure will keep me full for the next few hours🤰🏽
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Deets✨
▫️1 small Sweet Potato
▫️1/2 head Broccoli
▫️1/4 Onion
▫️1 Jalapeño
▫️2 cloves Garlic
▫️1 handful of Spinach
▫️1 handful of Cherry Tomatoes
▫️5 Cage-Free Brown Eggs
▫️1/2 cup Soy Milk
▫️Seasonings - Cumin, Garlic Powder, Chili Powder, Smoked Paprika, Salt & Pepper
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Preheat oven to 350*.
Prep & chop up all your veggies. In a skillet, heat up some olive oil & sauté the vegetables (excluding the spinach & cherry tomatoes). After 3-5 mins, add in all the seasonings (excluding the garlic powder).
Once that is mixed in, add in the spinach & cherry tomatoes & good for 1-2 mins.
Turn to low heat & meanwhile in a blender, add in eggs, milk, & all the seasonings. Blend together. This will make the eggs nice & frothy & help make the frittata more spongey.
Spread everything evenly in the skillet before pouring in the eggs. Then place in the oven for 15 mins.
Top with avocado & zesty sprouts!
{Recipe video tutorial in story highlights}